Vietnamese · Dinner
Ginger Fish Rice Bowl (Low-Calorie)
White fish fillet is steamed with ginger and scallion, then finished with a light fish-sauce and lime dressing over steamed jasmine rice. Fresh herbs, shredded carrot and cucumber add crunch and color. The dish keeps traditional Vietnamese ginger-fish flavour while trimming oil and sugar for a lighter, lower-calorie bowl.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
322Calories
34.6gProtein
6.9gFat
32.1gCarbs
6.4gSugar
2.1gFiber
712mgSodium
85mgChol
1.2gSat Fat
780mgPotassium
65mgCalcium
1.8mgIron
1.9mcgVitamin B12
12mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Pat the white fish fillet dry and season lightly with salt and pepper. Scatter julienned ginger and half the sliced scallions over the top.
2
Steam
Place the fish on a heatproof plate in a steamer basket over simmering water at medium-high heat for 8 to 10 minutes until opaque and flaking easily.
3
Whisk the fish sauce, lime juice, rice vinegar and sugar together in a small bowl until the sugar dissolves completely into a thin dressing.
4
Assemble
Spoon warm jasmine rice into a bowl, lay the steamed fish on top, drizzle any pan juices over the rice, then add the remaining dressing and sesame oil.
5
Toss the thinly sliced cucumber and julienned carrot with a spoonful of dressing, scatter over the fish along with remaining scallions and chopped cilantro, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 1 cup200g jasmine rice, cooked
- 2 tsp2 tsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 2 tsp2 tsp cilantro
- 2 tsp2 tsp sesame oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
